Zucchini Rollups
Zucchini Rollups
Prep Time
10 Minutes
Cook Time
20 Minutes
Ingredients
- 3 Large Zucchini, Ends Trimmed
- 2 Tsp. Olive Oil
- 8 Tbsp. Shredded Part Skim Mozzarella Cheese, Divided
- 1 Large Egg, Lightly Beaten
- 1⅓ Cups Low-Fat Cottage Cheese
- 1 10 Oz Package Frozen Spinach, Thawed And Squeezed Dry
- 1 Tbsp. Garlic Powder
- ¼ Tsp. Ground Black Pepper
- ⅛ Tsp. Kosher Salt
- ¾ Cup Low-Sodium Marinara Sauce, Divided Or The Marinara Sauce On Page000
- 2 Tbsp. Italian Seasoning
Serving size:
5 roll ups
Per serving:
Calories 220; Total Fat 9 g; (Sat Fat 3 g); Protein 21 g; Carb 17 g; Fiber 4 g; Cholesterol 60 mg; Sodium 570 mg; Total Sugar 9 g (includes 0 g Added Sugars)
Tip from Ellie:
Serve this beautiful dish with a simple green salad and some crusty whole grain bread for sopping up every last bit of sauce.
Preparation Steps:
- Preheat the oven to 425°F and position racks in upper and lower thirds of the oven.
- Slice zucchini lengthwise as thin as possible to get 20 total strips, about ⅛ inch thick each. Toss the zucchini in olive oil and arrange in a single layer on 2 rimmed baking sheets. Bake the zucchini, turning once, until tender, about 10 minutes total.
- Meanwhile, combine 6 Tbsp. mozzarella, egg, cottage cheese, spinach, garlic powder, black pepper and kosher salt in a medium bowl.
- Spread ¼ cup marinara in an 8-inch square baking dish. Place 1 Tbsp. of the cottage cheese mix near the bottom of the strip of zucchini. Roll it up and place, standing up, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining ½ cup marinara sauce and sprinkle with the remaining mozzarella cheese. Sprinkle Italian seasoning on top.
- Bake the zucchini until the cheese is bubbly, about 20 minutes. Sprinkle with more Italian seasoning, if desired, right before serving. Enjoy!
© Tomato Wellness
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